In a small bowl, cover dried cranberries in boiling water and soak until softened, about 10 minutes. Drain and pat dry with paper towels.
In a large bowl, combine flour, sugar, baking soda, baking powder and salt.
Add eggs and vanilla and beat just until dough forms.
Add cranberries and pistachios and mix well (using spoon or by hand).
Turn dough onto a floured surface and knead several times.
Halve dough and then form each half into a 13-by-2 inch slightly flattened log. Place logs on a greased and floured baking sheet, using floured hands and spacing logs about 3 inches apart.
Bake in middle of oven until golden, 25 to 30 minutes.
Cool logs on baking sheet on a rack for about 10 minutes.
Transfer logs to a cutting board and cut diagonally into 1/2 inch slices with a serrated knife. Try to get at least 15-20 slices.
Arrange slices, cut-side down, in a single layer on baking sheet (don't worry if slices touch each other).
Bake in middle of oven, turning once, until golden and crisp, about 20 to 25 minutes total.